This Sheet-Pan Chimichurri Hen Is the Weeknight Dinner You will Make on Repeat

Every summer season, my good friend Michaela hosts a yard barbecue and makes the world’s finest grilled rooster. For years, I’ve begged her for the recipe—and this summer season, she lastly shared it. She begins with a zesty cilantro chimichurri, utilizing a part of it to marinate boneless, skinless rooster thighs and saving the remaining to serve alongside the completed meal. The ensuing meat is tender and juicy, with a vibrantly inexperienced and herbaceous sauce.

Whereas Michaela serves her rooster straight off a gasoline grill, my charcoal grill requires extra effort than I’m prepared to place in on a weeknight. So to recreate the grilled rooster’s charred, smoky flavors in my kitchen, I flip to my broiler. To make this tasty rooster into a real one-pan meal, I roast greens on the identical sheet pan till they’re properly charred however nonetheless candy and juicy, then serve all the pieces with the reserved chimichurri and a few rice, roasted potatoes, or flatbreads.

Chimichurri With a Twist

Argentinean chimichurri historically consists of parsley, oregano, garlic, oil, and vinegar. Right here, I add a beneficiant handful of cilantro to accentuate the chimichurri’s contemporary, herbaceous taste, then combine a few third of a cup with half a teaspoon of honey to make the marinade. The extra sugar from the honey offers a touch of sweetness and helps promote browning, giving the rooster a satisfying grilled taste. You may marinate the rooster for simply an hour, however for even higher outcomes, you possibly can let it sit for as much as eight hours. (As Severe Eats contributor Tim Chin present in his marinades investigation, the best marination time is between one and eight hours.) The portion of the chimichurri that is reserved to make use of as a sauce additionally advantages from an prolonged relaxation within the fridge, as this permits the flavors to meld and mellows the chew of uncooked garlic.

Pre-Salt Your Zucchini

A colourful combination of greens is what actually turns this dish right into a satisfying meal. I like to make use of zucchini, cherry tomatoes, pink bell pepper, and pink onion, all minimize into equally sized items in order that they prepare dinner at roughly the identical fee. Since zucchini accommodates numerous water and might turn out to be mushy within the oven, I pre-salt it to attract out extra moisture, which helps it maintain its form when cooked and prevents the meal from turning into waterlogged. Even after salting the zucchini, chances are you’ll discover a little bit of liquid on the pan as soon as the rooster and greens are cooked. These schmaltzy juices aren’t an issue, and are scrumptious spooned over rice or soaked up with a chunk of bread.

Your Broiler Is Your Pal

Whereas the broiler would not ship the very same smokiness as a grill, it is a strong different for attaining some char. The hot button is to place a rack close to the highest of the oven—about six inches under the heating factor—and let the broiler preheat for about 5 minutes so it is good and scorching.

Spherical out the Meal Nonetheless You Like

I eat this one-pan rooster dinner on a regular basis, and a part of the explanation I by no means tire of it—except for how scrumptious it’s—is that it is endlessly adaptable. I often pile the rooster and greens into heat flatbreads, however rice or roasted potatoes are nice automobiles that assist spherical out the meal.

My dad sampled the dish whereas I used to be creating the recipe, and it’s since joined his weekly rotation, too. He likes so as to add contemporary greens like sliced cucumber and pink onion to the plate for a refreshing crunch, together with kalamata olives to carry a briny, savory observe. Nonetheless you serve it, remember to end with beneficiant spoonfuls of the reserved chimichurri. The colourful sauce is the true star of the present—and the explanation my household can’t get sufficient of this straightforward weeknight dinner.

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